Indian Curry Families - Bengal

One Page Cookbooks Bengal Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Pora (Grilled and mashed) Sample Recipe : Begun Pora Take a tomato sized eggplant. Smear all over with oil. Hold by the stem and grill over a medium flame on all sides till skin blackens and blisters all over. Let cool and peel off skin. Add a pinch of salt, half a handful of finely chopped onions and a bit of mustard oil. Mash all together.). Can use green mangoes / tomato in place of eggplant.	Building blocks of Bengali Cuisine Rice, Wheat Vegetables, Lentils, Freshwater fish. Key Starches: Rice, Wheat. Typical breakfast Luchi or Roti served with potato curry / dal. Pantabhat is preferred in summer. Pressed rice or puffed rice is also eaten raw / soaked in milk / cooked with spices. Lunch: Rice served with 5-6 curries in a particular order listed on the left. Khichuri (rice and lentil porridge) served with fries is popular during monsoons. Key Flavourings: Panch Phoran, turmeric, ginger, garlic, coriander seeds, leaves Garam masala (a readymade powdered mix of Muglai spices). Curry Bases: Mustard paste, Poppy seed paste, tomato, lentils Making Panch Phoran. Mix equal quantities of Mustard, Cumin, Nigella ( Black cumin), Fennel & Fenugreek.seeds together. Preferred fats: Mustard oil, Ghee, Peanut oil. Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal), Freshwater fishes (especially Hilsa), Chicken, Mutton & eggs. Beef is consumed in East Bengal (Bangladesh), Pork is eaten by the Anglo Indian & Chinese communities. Common Vegetables: Eggplant, Potato, Squash, Ridge gourd, Drumstick, Spinach, Sweet potato, String beans, Pumpkin, Radish, Bitter gourd. Souring agents: Green mangoes, dried mango powder. Desserts: Bengalis learnt the art of curdling milk to separate milk solids (chena), probably from Portuguese. This is used as a base for a wide variety of sweets – (Rasagolla, Rasamalai etc) Shopping List 250 gms (Eggplant, Bitter gourd, ridge gourd, potato, banana, onion, raw mango, Masoor dal / Tuvar dal / Mung dal, Spinach, Fresh water fish , Hilsa steaks, coconut, ), 50 gms (Dry red chili, Panch phoran, Turmeric powder, salt, sugar, Chili powder, cumin powder, Garam masala, Mustard seeds, poppy seeds, green chilies) 100 ml ( Mustard oil, Milk, yogurt) www.ramkicooks.blogspot.com
2.: Shukto (Bitter, mixed vegetable curries) Take half a handful each of chopped bitter gourd, ridge gourd, eggplant, raw banana & potato. Heat a spoon of oil. Add two pinches of panch phoran and a dry red chili . Add vegetables and 2 pinches of salt. Add half a cup of water. Mix in a pinch each of chopped ginger, mustard powder & poppy seed powder. (Optionally, add 2 spoons of milk & a pinch of sugar). Cover and cook for 10 minutes on medium flame till most water dries out. Mix in a bit of ghee & serve. (Local veggies like drumstick, radish, string beans, sweet potato, pumpkin, squash can be added).
3.: Dal (Lentil Curries) In a pressure cooker with lid open, heat a spoon of oil. Add two pinches of panch phoran and a torn dry red chili. Add half a handful of lentils ( Masoor dal / Mung dal / Chana dal / Tuvar dal) . Mix in a cup of water, two pinches of salt and a pinch of turmeric powder and sugar. Close and pressure cook for three whistles.
4.: Bhaja (Fries) Sample Recipe : Begun Bhaja :: Cut an eggplant ( or any vegetable) into thin circles to have a handful. Mix in a pinch of turmeric powder, two pinches of salt and a pinch of chili powder. Heat oil. Deep fry slices. Drain oil and serve. (Veggies can also be dipped in a batter of gram flour / rice flour, chili powder, salt & deep fried).
5.: Shaak ( Spinach Curries) Sample Recipe : Muli Shaak Heat a spoon of oil. Add two pinches of panch phoran and a torn red chili / chopped green chili. Add two handfuls of finely chopped radish greens ( or any spinach). Add two pinches of salt. Cover and cook on medium heat for around five minutes till greens are cooked.
6.: Charchari (Mixed vegetable dry curries) Sample Recipe : ( Panchmishali Charchari) Heat a spoon of oil. Add two pinches of panch phoran and a torn red chili / chopped green chili . Add a handful of chopped & boiled vegetables (Eggplant, squash, ridge gourd, saber beans, drumsticks). Add two pinches of salt and a pinch of sugar. Close and cook for 10 minutes, stirring occasionally. Sprinkle some water if it gets too dry. Mix in a spoon of mustard oil and serve.
7.: Sheddo (Mashed Curries) Sample Recipe : Aloo Sheddo Take a handful of peeled and boiled potatoes. Add half a handful of chopped onions, a finely chopped green chili, two pinches of salt and a dash of mustard oil. Mash together. ( Use boiled dal ( tuvar dal, Mung dal, Masoor dal) / other tubers / boiled eggs in place of potato
8.:.) Jhol (Thin & spicy Curries) Heat a spoon of mustard oil. Add two pinches of paanch phoron add a dry red chilli. Add half a handful of chopped onions. Stir and cook for a minute. Add a pinch of chopped ginger, a handful of boiled vegetables (potato / green peas/ radish/ cauliflower etc), a pinch of turmeric powder, two pinches each of chili powder, cumin powder and salt. Add a cup of water. (Can also add a handful of fish pieces / chopped, boiled egg along with or instead of veggies). Simmer for 5 mins.
9.: Ambol (Sweet & Sour Curries) Sample Recipe: Kancha Aamer Ambol Heat a spoon of oil. Add 2 pinches of mustard seeds, a handful of skinned and chopped raw mangoes & a pinch of turmeric powder. Stir and cook for a minute. Add 2 pinches of salt & a cup of water. Simmer for 5 - 10 minutes till mangoes are soft. Mix in a pinch or two of sugar. ( Use / tomatoes / elephant apple flesh/ a spoon of tamarind paste in place of mango)
10.: Bhapa (Steamed) Sample Recipe : Bhapa Ilish Take 3 fish steaks ( preferably Hilsa). Mix a spoon of mustard- poppy seed paste. Blend a spoon of grated coconut with a green chili to a paste. Mix in a pinch of turmeric powder and a spoon of yogurt. Mix all so that the fish steaks are completely coated. Take a bowl, smear it with mustard oil and arrange the fish steaks. Pour a spoon of mustard oil over the steaks. Place in a pressure cooker. Add a cup of water to the pressure cooker (not in the bowl with the steaks). Close and pressure cook for two whistles.( Steaming : Place steaks in a steamer and steam for around 10 minutes. Microwaving: Place steaks in a microwave safe bowl, cover loosely and microwave till cooked). ( Use Paneer / Prawn / Vegetables in place of fish steaks).

Indian Breakfasts - Bengal & Bangladesh

One Page Cookbooks West Bengal & Bangladesh Breakfast – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Rice flakes with milk Take two handful of thin rice flakes. Mix in two pinches of sugar and a cup of milk.	Rice flakes Thin rice flakes mixed with milk are a popular breakfast cereal. Thicker flakes are briefly dunked in water and stir fried into the flavourful Chirer Pulao or the simpler Poha. Plain Puffed rice is eaten by itself as a breakfast or mixed with a variety of additives into a tasty salad, the Jhal Muri and eaten as a breakfast or as a snack. Fermented rice Cooked rice covered with water starts fermenting in an hour. Rice fermented for a few hours or even overnight is mixed with yogurt, salt, onion and chili is a popular (and mildly intoxicating) breakfast in rural Bengal and Orissa. Rice – lentil porridge One pot meals cooked with rice and lentils are popular across India. Khichuri in Bengal can be simple or have elaborate flavorings and a medley of vegetables. Skillet cooked flatbread The basic roti popular across north India is common in Bengal. Layered flatbread The basic Roti is layered and shallow fried into parathas. Fried flatbread Rotis normally use wholewheat flour. When deep fried, they are called Pooris. Bengal prefers refined wheat flour ( maida) for its fried breads, the Luchi. The stuffed version is the Kochuri. Shopping List: 500 gms.(Atta (Wholewheat flour), Maida (refined wheat flour), thin Rice flakes, Thick rice flakes, Rice, Mung dal, Oil) 200 gms ( Carrot, Potato, Fresh Green peas, Cauliflower, Onion, Salt, Yogurt) 50 gms (Green chili, fennel, cinnamon, lemon, cilantro, turmeric powder, Chili powder, Roasted peanuts) www.ramkicooks.blogspot.com
2.: Muri (Puffed rice salad ) (Jhal Muri) Take three handfuls of puffed rice. Mix in half a handful of crushed, roasted peanuts, three pinches of grated coconut, a chopped green chili, half a handful of chopped onion and a dash of mustard oil. Serve immediately.
3.: Poha (Simple stir fried rice flakes ) Heat a spoon of oil. Add a pinch of cumin, half a handful of chopped onions. Stir and cook till onions brown. Add half a handful of chopped & boiled potato, a pinch of turmeric powder, chili powder, two pinches of salt and two handfuls of washed and drained poha ( rice flakes). Sprinkle a bit of water. Stir and cook for 2 minutes. Mix in two pinches of chopped cilantro ( coriander leaves) and serve.
4.: Panta Bhat (Fermented rice ) To one cup of rice add two cups of water. Let soak for 30 minutes. Add to a pressure cooker and pressure cook for two whistles. Let cool. Add two cups of water and cover. Let ferment for 2-3 hours ( or overnight). Mix in two pinches of salt, half a handful of chopped onions, a finely chopped green chili and a dash of lemon juice / yogurt.
5.:. Chirer Pulao (Stir fried rice flakes with mixed vegetables) Heat a spoon of oil. Add a bit of cinnamon, a pinch of grated ginger. Add half a handful of roast and crushed peanuts, a slit green chili and half a handful of chopped and boiled vegetables (carrot / cauliflower / green peas / potatoes). Add a pinch of turmeric and two pinches of salt. Dunk two handfuls of rice flakes in water for a few seconds. Drain and add to pan. Stir and cook for a minute. Mix in a dash of lemon juice , two pinches of chopped cilantro and serve.
6.: Khichuri (Rice and lentil porridge) Take half a cup of rice and half cup of split mung dal ( or masoor dal).In a pressure cooker with the lid open, add two spoons of ghee. Add two pinches of cumin, a bay leaf and a bit of cinnamon. Add a cup of chopped vegetables (potatoes, cauliflower, carrot, green peas etc). Add four cups of water, a pinch of turmeric powder and three pinches of salt. Close cooker and pressure cook for 3 whistles. Wait for 10 minutes, open cooker and serve hot.
7.: Roti.(Unleavened flatbread ) To four handfuls of wholewheat flour ( atta), mix four pinches of salt, enough water, and knead to a non sticky dough. ( water needed is slightly over half the volume of flour) Rest for an hour. Take a lemon sized ball of dough. Roll out into a thin round. Cook both sides on a hot skillet. (The kneaded dough can be refrigerated for over a week).
8.:. Paratha (Layered, shallow fried flatbread) Take a lemon sized ball of dough. Roll out into a thin round. Brush all over with oil. Fold in half. Brush with oil and fold in half again to look like a triangle. Roll gently and cook both sides on a hot skillet, using ghee / oil.
9.: Luchi (Deep fried flatbread) To four handfuls of maida ( refined wheat flour), mix four pinches of salt, enough water, and knead to a non sticky dough. ( water needed is slightly over half the volume of flour) Rest for an hour. ( Can be refrigerated for up to a week). Pinch off a lemon sized ball of dough. Roll out into a thin round. Heat a cup of oil. Slide in the dough sheet and deep fry both sides till golden. .
10.: Kochuri ( Deep fried, stuffed flatbread) Koraishutir Kochuri Take a handful of fresh green peas. Blend to a paste with a green chili, a pinch each of fennel and two pinches of salt. Shape into small, marble sized balls. Pinch off a lemon sized ball of dough (that you have kneaded for luchi) and roll out into a disc. Place the ball of stuffing in the center. Gather the edges of the dough and pinch together, enclosing the stuffing. Flatten with palm and roll gently into a thin disc. Deep fry both sides in hot oil.

Bengali Kitchen Virgin Survival Manual

This cookbook focuses on greatly simplified Bengali recipes you can cook up on the very first try. (Click the image on the left to see the cookbook).

Step 1 : Cooking rice and dal is the basic skill you need to master. With a pressure cooker, cooking rice and dal is a no brainer. Just dump them in the cooker, add twice the water and pressure cook for 2 or 3 whistles – that’s it !

Step 2 : Understanding basic Bengali curries is the second step. Learn how to cook Dal, Bhaja, Jhol, Charchari, Shaak, Chaatni, and their variations.

Step 3 : Master kneading dough and you can cook up Luchi , kochuri, roti and parathas.

Step 4 : Learn easy to cook dishes like Chirer Pulao & Panta Bhat.

That's it. You are all set to survive in a Bengali household !

Traditional Bengali Recipes

Bengali Cuisine – A Primer :

Key Starches : Rice, wheat ( eaten as deep fried refined wheat flatbreads called luchis).

Typical breakfast Luchi / Roti served with potato curry / dal.. Pantabhat is preferred in summer (cooked rice soaked overnight in water eaten mixed with salt, chopped onions, green chilies and a dash of lemon juice / yogurt). Pressed rice or puffed rice is also eaten raw / soaked in milk / cooked with spices.

Lunch : Rice served with 5-6 curries in a particular order listed on the left. Khichuri ( rice and lentil porridge) served with fries is popular during monsoons.

Key Flavourings: Mustard, Cumin, Nigella, Fennel, Fenugreek. Equal quantities of these are mixed together and called Panch Phoran. Turmeric, ginger, garlic, coriander seeds, leaves Garam masala ( a readymade powdered mix of roasted cardamom, cloves, cinnamon, bay leaves, star anise and coriander seeds) are also common.

Curry Bases : Mustard paste, Poppy seed paste ( soak equal quantities of mustard seeds and poppy seeds in water for 2 hours. Blend to a paste), tomato puree.

Preferred fats : Mustard oil, Ghee, Peanut oil.

Protein Source: Lentils ( Masoor dal, Mung dal, Channa Dal), Freshwater fishes (especially Hilsa), Chicken, Mutton & eggs. Beef is consumed in East Bengal (Bangladesh), Pork is eaten by the Anglo Indians & Chinese communities.

Common Vegetables: Eggplant, Potato, Squash, Ridge gourd, Drumstick, Spinach, Sweet potato, String beans, Pumpkin, Radish, Bitter gourd.

Building blocks: Rice, Wheat Vegetables, Lentils, Freshwater fish.

Souring agents : Green mangoes, dried mango powder.

Desserts : Bengalis learnt the art of curdling milk to separate milk solids (chena), probably from Portuguese. This is used as a base for a wide variety of sweets – (Rasagolla, Rasamalai etc)

This cookbook lists 10 traditional Bengali recipes , greatly simplified, so that a first time cook can easily cook them. The following recipes are listed in this cookbook. Click the links for detailed recipes with photos from my fellow bloggers

1.: Pora (Grilled and mashed starter) (Begun Pora).

2.: Shukto (Bitter, mixed vegetable curry )

3.: Dal (Flavoured Lentils )

4.: Bhaja (Fries) ( Begun Bhaja)

5.: Shaak ( Leafy Greens curry) Mulo Shaak

6.: Charchari (Mixed vegetable dry curry) ( Panchmishali Charchari)

7.: Jhol (Thin, spicy gravy) (Macher jol)

8.: Ambol ( Sweet and sour dish ) Kancha Aamer Ambol

9.: Ghonto (Stir fried) Lau Ghonto

10.: Bhapa (Steamed ) Bhapa Ilish

Traditional Bengali Curries

Click the image on the left to view the cookbook.
Like many coastal cuisines, fish and coconuts are extensively used in Bengali cuisine. Fish is so much a part of the daily diet that it even forms a part of the traditionally vegetarian Brahmin diet. Unlike North Indian cuisine, parboiled rice is a staple. The flood prone land does not support a large dairy industry and so dairy products like ghee, milk or yogurt are not extensively used in daily cooking. A typical Bengali meal consists of Rice, Dal, Vegetables and Fish. This apparent simplicity hides the fact that over 18 different types of cooking techniques are called upon to produce an array of delicious curries.
The curry base : See Column 1
Mustard paste, khus khus paste, pulses, vegetables, yogurt, onion- tomato are all used as curry bases across the state. A selection of popular curries is listed below:

The Bengali Raita is very similar to a regular North Indian raita, and uses most salad vegetables. As mentioned above, yogurt is still not a part of the daily diet in Bengali homes. But raita is gaining popularity and will very likely be regarded as a Traditional Bengali curry a few decades down the line.
The Posto is a unique Bengali curry built on khus khus paste.
Shorse Jhol is another unique curry made from a paste of mustard seeds.
Shukto is a combination of the Posto and Shorse Jhol as it is made from mustard seeds and khus khus, both blended together. It usually has a mix of vegetables, with atleast one bitter vegetable.
Rezala is Mogul curry made by simmering a wide variety of goodies in flavoured yogurt. It has to be cooked on low heat with constant stirring to prevent the yogurt from splitting.
Dalna can be dry or have a stew like consistency and is made from onions, tomato and coconuts. Dhokkar ( refried chana dal patties) is commonly used in a Dalna.
Shak is a dry spinach curry. It can be made from any leafy vegetable.
A variety of dals like Masoor dal, Mung dal and Chana dal are cooked across the state.
Ambal is one of the very few Bengali dishes which use tamarind.

Flavouring : See column 2
The usual North Indian flaourings of cumin, garam masala, turmeric, coriander, fenugreek, ginger, chili, kalonji, are all used in Bengali cuisine. Cinnamon , cloves, cardamom are occasionally used. A mixture of five spices, the Panch Phoran is widely used. Unlike North Indian curries, mustard oil is extensively used. Coconut oil / sesame oil / Asafetida / curry leaves are almost never used. Traditionally, a curry base is often paired with a particular flavouring. For example, a Rezala (Column 1 , row 4) is usually flavoured by bay leaves, cardamom and cloves ( Column 2, row 3). This is because a Rezala is a Mogul curry and so uses typical Mogul flavourings. However, it is not a crime to flavor a Rezala with Panch Phoran. Similarly feel free to experiment with various flavouring options listed in column 2.

Goodies : See Column 3
Traditional curries use select pairings of a curry base and goodies. For example, dals are usually paired with Dhokkar. Similarly, a shukto always has bittergourd, eggplant and plantain. But feel free to use your favourite goodies in the curries above. They might not be traditional, but they’ll very likely be delicious. Though listed here, mushroom and paneer are not frequently used in Bengali curries. However, a wide variety of veggies and leafy greens are used. Dhokkar is commonly used as a vegetable substitute. (Dhokkar : Boil Chana dal. Mash and pat into a sheet. Cut into diamond shapes. Shallow fry in oil. Add to simmering curry).

What makes a curry a Bengali Curry ?
1. Use of mustard oil
2. Use of mustard paste & khus khus paste as curry bases.
3. Use of panch phoran for flavouring
4. The use of fried chana dal patties (Dhokkar) as a vegetable substitute.
5. Use of sugar in curries and
6. The huge array of cooking techniques.

And that's my entry for Sandeepa's Regional Cuisines of India, reposted for Lakshmi's SWC - West Bengal.